Current through August 30, 2024
(a) Except for a food establishment described
in (e) of this section, the operator of a food establishment shall ensure that
plumbing is sized, installed, and maintained as required by applicable state
and local plumbing codes and is consistent with good public health
practices.
(b) Cross-connections
between potable and nonpotable water supplies, chemical feed lines, or similar
devices are prohibited.
(c) The
operator of a food establishment shall ensure that
(1) any nonpotable water system is used only
for fire protection, air conditioning, heating, or flushing toilets;
(2) each outlet on a nonpotable water line is
posted: "DANGER-UNSAFE WATER";
(3)
hot and cold running water under pressure is provided to all plumbing fixtures
with faucets, including handwash, warewashing, preparation, processing, and
janitorial sinks;
(4) a potable
water system is equipped with devices to prevent backflow and back-siphonage at
fixtures and equipment unless a permanent air gap at least twice the diameter
of the water supply inlet separates the water supply inlet and the equipment or
fixture's flood level rim;
(5) a
hose is not attached to a faucet unless a backflow prevention device is
installed on the faucet or a permanent air gap at least twice the diameter of
the water supply inlet is maintained;
(6) grease traps, if used, are accessible for
cleaning and kept clean;
(7) a
warewashing machine, warewashing sink, or other similar fixture that uses
gravity only to discharge waste is connected directly to the drainage system;
in addition, a floor sink that is installed flush with or below the finished
floor or a floor drain must be provided adjacent to the fixture; the fixture
and floor drain must be trapped and vented as required by
AS
18.60.705 (State Plumbing Code) and municipal
plumbing codes and must be consistent with good public health
practices;
(8) drain lines from
equipment do not discharge wastewater directly on a floor; and
(9) a minimum of a double check valve or an
approved reduced-pressure backflow assembly is installed between copper pipe or
copper tubing and a carbonated beverage dispensing machine.
(d) The operator of a food
establishment shall ensure that fixtures or equipment in which food or drink is
stored, prepared, or served, such as refrigerators, steam kettles, potato
peelers, ice storage bins, and preparation sinks, are not directly connected to
a drainage system. The operator shall ensure that this equipment is drained by
means of indirect waste pipes and that the drained wastes discharge through an
air break into an open floor sink or another approved receptor that is properly
connected to the drainage system. The requirements of this subsection do not
apply to
(1) a warewashing sink in a
preparation area unless the sink is used to soak, wash, or prepare ready-to-eat
food; or
(2) a walk-in refrigerator
or combination walk-in, reach-in refrigerator used for storage and sales of
products in bottles, cartons, or containers.
(e) The requirements of this section do not
apply to a
(1) temporary food service subject
to 18 AAC 31.600;
(2) limited food service that dispenses only
prepackaged food and that meets the requirements of
18 AAC 31.610(c);
(3) mobile food unit that dispenses only
prepackaged food and that meets the requirements of
18 AAC 31.620(g);
(4) mobile retail food vendor that sells only
prepackaged food and that meets the requirements of
18 AAC 31.625(1);
or
(5) kiosk that sells only
prepackaged food and that meets the requirements of
18 AAC 31.615(c).
Effective 12/19/99, Register 152, the Department of
Environmental Conservation readopted
18 AAC 31.515, to affirm the
validity of that section following statutory amendments made in ch. 72, SLA
1998. The department also amended
18 AAC 31.515(e)
by adding a new paragraph. Chapter 72, SLA 1998 relocated department authority
to adopt regulations in 18 AAC 31 from AS 03.05 to AS
17.20.
Authority:AS
17.20.005
AS 17.20.072
AS 17.20.180
AS 17.20.290
AS
44.46.020
